This post may contain affiliate links to products I use and highly recommend. You can read my full disclosure . As an Amazon Associate I earn from qualifying purchases.
This Dutch Apple Pie has a flaky bottom crust, tender cinnamon-spiced apples, and a buttery brown sugar streusel topping that bakes until golden and crisp. Every slice has a delicious mix of soft apples, warm spices, and chunky, buttery crumbs.
This homemade Dutch apple pie recipe is perfect for Thanksgiving, Christmas, or whenever you’re craving a comforting dessert. I especially love it as part of a holiday dessert table alongside my Pecan Pie Recipe, Peach Cobbler, and Sweet Potato Pie.
Why You’ll Love This Recipe
- Buttery crumble topping: Instead of a second pastry crust, this pie has a chunky brown sugar streusel that bakes until golden and crisp.
- Tender, flavorful apples: Using two kinds of apples gives the filling a delicious balance of sweetness, tartness, and texture.
- Make-ahead friendly: You can bake this pie a day before serving, making it a great choice for holidays and family gatherings.
Ingredients Needed
Here’s what you’ll need to make this Dutch apple pie recipe. You can find the exact amounts in the recipe card at the bottom of the post.
Apple Pie Filling
- Pie crust: I use my Cream Cheese Pie Crust for this pie. My All Butter Pie Crust works too, or you can use a store-bought crust to save time. Whichever you choose, start with one prepared, unbaked 9-inch crust.
- Granny Smith and McIntosh apples: Use both varieties for the filling. Pink Lady apples can replace McIntosh if needed.
- Fresh lemon juice: Brightens the apple flavor.
- Granulated sugar and brown sugar: Sweeten the apples, with brown sugar adding a deeper, caramel-like flavor.
- All-purpose flour and cornstarch: Help thicken the apple juices so the filling holds together when sliced.
- Cinnamon, allspice, ginger, nutmeg, cloves, and vanilla: Add warm, classic apple pie flavor. Vanilla bean paste works in place of the extract.
- Unsalted butter: Adds richness as the apples cook.
- Fine sea salt: Balances the sweetness.
- Heavy cream: Optional, but adds a little richness to the filling.
Brown Sugar Streusel Topping
- All-purpose flour: Gives the topping its crumbly texture.
- Brown sugar and granulated sugar: Add sweetness and help the topping turn golden as it bakes.
- Ground cinnamon and fine sea salt: Add flavor and balance the sweetness.
- Unsalted butter: Use cold, cubed butter for the best texture.
Best Apples for Dutch Apple Pie
I recommend combining Granny Smith and McIntosh apples. Granny Smith apples hold their shape as they cook, while McIntosh apples soften more quickly and help create a tender filling. Using both gives you apple pieces with different textures instead of a filling that’s completely soft or overly firm.
If you can’t find McIntosh apples, Pink Lady apples are a good substitute. They’re sweet-tart and stay a little firmer as they cook, so your filling may have more distinct apple pieces.
You can also make this pie using only Granny Smith apples. The filling will be a little firmer and more tart, but the apples will hold up well during baking.
How to Make Dutch Apple Pie
Here’s a quick look at how everything comes together. Use the photos as a guide, then follow the recipe card below for the complete instructions.
Make the Streusel Topping
Look for coarse, uneven crumbs with small pieces of butter throughout. You want chunky pieces rather than a fine, sandy texture. Keep the topping chilled until you’re ready to use it.
Prepare the Apples
The apple slices should be about the same thickness so they cook evenly. Toss them with lemon juice before adding the other filling ingredients.
Partially Bake the Crust
The crust should look set but not fully browned after blind-baking. It will finish baking once you add the filling. You can get more tips about blind baking this crust in my cream cheese pie crust recipe.
SAVE THIS RECIPE
I'll email this post to you, so you can come back to it later!
Cook the Apple Pie Filling
The apples should soften slightly as the sugars melt into a glossy sauce. Look for juices that begin to thicken while the apples still hold their shape.
Add the Filling and Streusel
Spread the warm apples into the crust, filling any gaps. It’s fine if the apples form a slight dome. Cover them with the chilled streusel, keeping the exposed pastry edges clear.
Bake Until Golden and Bubbling
The streusel should be golden brown, with the apple filling bubbling around the edges. These are the signs that your pie is ready.
Let the Filling Set
Let the pie cool until it’s no longer hot, then refrigerate it to finish setting. The filling becomes firmer as it chills, making it easier to cut clean slices.
Tips for the Best Dutch Apple Pie
- Don’t skip cooking the apples or partially baking the crust: These steps work together to help prevent a soggy pie. Cooking the apples releases some of their moisture and gives them a head start on softening. Partially baking the crust helps it hold up when you add the warm filling.
- Watch the apples as they cook: Stir frequently and scrape the bottom of the skillet. The sugars can burn if left sitting over the heat, especially as the juices begin thickening.
- Choose the pie plate you have: Both a regular 9-inch glass pie plate and a deep-dish ceramic pie plate work. With the regular plate, the apples formed a dome and some filling bubbled over the edges. The deep-dish plate held the filling without a dome, although there was still a little overflow and it needed about 5 additional minutes of baking. Use a rimmed baking sheet with either one to catch drips.
- Protect the topping if needed: If the streusel starts getting too dark before the filling is bubbling, loosely cover the pie with aluminum foil.
- Give the filling time to set: I know it’s tempting to slice into a fresh apple pie, but it’s worth the wait! After 2 hours of cooling, the filling will still be loose and slide when sliced. After 4 hours, you’ll get cleaner slices. For the best results, chill the pie completely. Making it a day ahead is a great option for gatherings.
Dutch Apple Pie vs. Regular Apple Pie
The biggest difference is the topping. A traditional apple pie usually has a bottom pastry crust with another pastry crust or lattice on top. Dutch apple pie uses a buttery streusel instead of that second crust.
You might also see it called a Dutch apple crumble pie or apple crumb pie. Both are similar desserts with a crumb topping over the apple filling.
How to Serve Dutch Apple Pie
This pie is delicious on its own, but a scoop of vanilla ice cream or some homemade whipped cream makes it even better. You can also add a little caramel sauce for extra sweetness.
For another comforting fruit dessert, try my Peach Cobbler Recipe.
FAQs
I recommend peeling them. Apple peels can stay chewy after baking, so removing them gives you a more tender filling.
Some apples release more juice than others, which can leave the filling loose. Make sure the juices begin thickening while the apples cook and that the filling bubbles during baking. If you’ve just removed the pie from the oven, give it time to set before deciding the filling is too runny.
Make Ahead, Storage & Reheating
- Make ahead: Prepare the streusel topping up to 3 days in advance and refrigerate it in an airtight container. You can also bake the pie a day ahead, which gives the filling plenty of time to set before serving.
- Store: Let the pie cool enough to refrigerate it within 2 hours of baking. Cover and refrigerate for up to 4 days.
- Freeze: Once completely cooled, wrap the whole pie or individual slices tightly in plastic wrap and aluminum foil. Freeze for up to 3 months.
- Reheat: Warm refrigerated slices in a 325°F oven for about 10–15 minutes, loosely covered with foil. Remove the foil during the last few minutes to help crisp the streusel. Thaw frozen pie in the refrigerator overnight before reheating.
Dutch Apple Pie
Use DRDAVINAHS at checkout to save on some equipment & ingredients!
Ingredients
- 1 Pie Crust, prepared 9-inch single, unbaked
Apple Pie Filling
- 3 large Granny Smith apples
- 3 medium McIntosh apples, or Pink Lady apples
- ½ lemon, juiced
- ¾ cup granulated sugar
- ¼ cup Brown Sugar
- ¼ cup all-purpose flour
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon Natural Ancient Sea Salt, fine
- ½ teaspoon cornstarch
- ½ teaspoon ground allspice
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 ½ teaspoons vanilla extract, or vanilla bean paste
- 4 tablespoons Butter, unsalted
- 2 tablespoons heavy cream, optional
Brown Sugar Streusel Topping
- 1 ¼ cups all-purpose flour
- ¾ cup Brown Sugar
- ¼ cup granulated sugar
- 1 teaspoon Ground Cinnamon
- ⅛ teaspoon Natural Ancient Sea Salt, fine
- ½ cup Butter, unsalted, cold and cubed
Instructions
Prepare the Streusel and Apples
- Make the streusel: Add the flour, brown sugar, granulated sugar, cinnamon, salt, and cold butter to a medium bowl. Use your fingertips to work the butter into the dry ingredients until the mixture forms coarse, chunky crumbs. Refrigerate until ready to use.
- Prepare the apples: Peel, core, and slice the apples into ¼-inch-thick pieces. Transfer them to a large bowl, add the lemon juice, and toss to coat.
Chill and Blind-Bake the Crust
- Freeze the crust: Preheat the oven to 400°F. Prick the bottom and sides of the prepared pie crust with a fork. Freeze for 30 minutes.
- Add the pie weights: Press a sheet of aluminum foil snugly against the frozen crust, extending it beyond the edges of the pie plate. Fill with dried beans or pie weights.
- Blind-bake: Bake for 15 minutes. Using an oven mitt, gently press down any puffed areas through the foil. Carefully remove the foil and weights, then return the crust to the oven for another 5 minutes. Remove from the oven and reduce the temperature to 375°F.
Cook the Apple Filling
- Season the apples: While the crust bakes, add the granulated sugar, brown sugar, flour, cinnamon, salt, cornstarch, allspice, ginger, nutmeg, cloves, and vanilla to the apples. Toss until evenly coated.
- Cook the apples: Melt the butter in a large skillet over medium-high heat until bubbling. Add the apple mixture and cook for about 5 minutes, stirring constantly and scraping the bottom of the skillet, until the sugars dissolve.
- Soften the apples: Reduce the heat to medium and continue cooking for another 5–10 minutes, stirring frequently, until the apples begin to soften and the juices start to thicken. The Granny Smith apples should be tender but still firm, while McIntosh apples will soften more. Adjust the cooking time as needed for the apples used.
- Finish the filling: Stir in the heavy cream, if using. Keep the filling warm without simmering until ready to assemble the pie, stirring as needed to prevent scorching.
Assemble and Bake
- Fill the crust: Transfer the warm apple filling to the warm, partially baked pie crust. Spread the apples evenly, filling any gaps. The filling may form a dome in a regular 9-inch pie plate.
- Add the streusel: Spread the chilled streusel evenly over the apples, covering the filling to the edges. Keep the exposed pie crust free of streusel.
- Bake the pie: Place the pie on a rimmed baking sheet and bake at 375°F for 25–30 minutes, until the streusel is golden brown and the filling is bubbling. Loosely cover with aluminum foil if the topping browns too quickly.
Cool and Serve
- Cool the pie: Transfer the pie to a wire rack and let it cool until no longer hot. Refrigerate to finish setting, allowing at least 4 hours of total cooling and setting time before slicing. The filling will hold together best once chilled.
- Serve: Slice and serve chilled or at room temperature. For a warm dessert, gently reheat individual slices and top with vanilla ice cream and caramel sauce, if desired.
SAVE THIS RECIPE
I’ll email this post to you, so you can come back to it later!
Recipe Notes
- Pie Crust: I used my homemade Cream Cheese Pie Crust for this pie. My All Butter Pie Crust or a prepared store-bought crust works too.
- Apples: McIntosh apples soften more than Granny Smith apples. Pink Lady apples are a good alternative.
- Pie Plate: A regular or deep-dish 9-inch pie plate works. The deep-dish version may need about 5 additional minutes of baking.
- Cooling: Allow at least 4 hours for the filling to set before slicing. Chilled pie produces the cleanest slices.
- Make Ahead: Refrigerate the prepared streusel in an airtight container for up to 3 days.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
Leave a Reply